Beef Stew with Herb Dumplings |
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Prep Time: 30 Minutes Cook Time: 135 Minutes |
Ready In: 165 Minutes Servings: 12 |
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Ingredients:
1/2 cup(s) all-purpose flour |
2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 pound(s) beef stew meat, cut into 1-inch cubes |
2 tablespoon(s) canola oil |
4 cup(s) water |
5 medium potatoes, peeled and cubed |
2 medium onions, chopped |
1 1/2 cup(s) sliced carrots (1/2-inch pieces) |
1 cup(s) chopped celery |
2 tablespoon(s) minced fresh parsley |
1/2 teaspoon(s) dried thyme |
1 bay leaf |
browning sauce, optional |
1 1/2 cup(s) all-purpose flour |
2 teaspoon(s) baking powder |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) dried thyme |
1/4 teaspoon(s) rubbed sage |
3 tablespoon(s) shortening |
3/4 cup(s) milk |
Directions:
1. • In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
2. • Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.
3. • For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.
4. • Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.
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